Publications by authors named "Yong-Xin Teng"
Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification.
Int J Biol Macromol
September 2024
This study aims to investigate the effect of pulsed electric field (PEF) assisted OSA esterification treatment on the multi-scale structure and digestive properties of cassava starch and structure-digestion relationships. The degree of substitution (DS) of starch dually modified at 1.5-4.
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- The rising global population and environmental concerns are driving demand for nutritious, sustainably labeled food, making plant proteins more popular than animal proteins.
- Pulses like peas, beans, and lentils are becoming key sources of plant protein due to their nutritional benefits, despite challenges in understanding their protein characteristics and diversity.
- This review highlights the importance of understanding the composition and properties of pulse proteins, alongside advanced modification techniques, to enhance their functionality in clean-label food products.
Article Synopsis
- This study examined how applying a pulsed electric field (PEF) affects the modification of pea protein isolate (PPI) using (-)-Epigallocatechin-Gallate (EGCG).
- The PEF treatment led to a significant increase in the flexibility of PPI, resulting in a decrease in α-helix structure and an increase in random coil formation.
- Additionally, the binding capacity of PEF-treated PPI with EGCG improved drastically, revealing more binding sites and enhancing the protein’s antioxidant activity, which is important for its use in the food industry.
In this study, soy protein isolate (SPI) was modified by a pulsed electric field (PEF) combined with pH shifting treatment (10 kV/cm, pH 11) to prepare SPI nanoparticles (PSPI11) for efficient loading of lutein. The results showed that when the mass ratio of SPI to lutein was 25:1, the encapsulation efficiency of lutein in PSPI11 increased from 54% to 77%, and the loading capacity increased by 41% compared to the original SPI. The formed SPI-lutein composite nanoparticles (PSPI11-LUTNPs) had smaller, more homogeneous sizes and larger negative charges than SPI7-LUTNPs.
View Article and Find Full Text PDFThe influence of pulsed electric field (PEF) combined with octenyl succinic anhydride (OSA) on the freeze-thaw stability of corn starch gel was investigated. After five freeze-thaw cycles, the syneresis value of OSA starch treated with PEF-assisted esterification for 15 min was lower by 29.5 %, while that of OSA starch without PEF treatment was lower by 10.
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